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Buttermilk Griddle Pancakes
Melissa Hart

Buttermilk Griddle Pancakes

These land thick but not cakey, with crisp brown rings and a tender middle. The batter needs a ten-minute rest; skip it and the first batch spreads too thin. Keep the griddle below smoking so the centers cook before the outsides go dark.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp kosher salt
  • 2 cups whole buttermilk
  • 2 large eggs
  • 4 tbsp unsalted butter melted and cooled
  • 1 tsp vanilla extract
  • 2 tsp vegetable oil

Method
 

  1. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until no leavening lumps remain.
  2. Whisk the buttermilk, eggs, melted butter and vanilla in a second bowl until smooth.
  3. Fold the wet mixture into the dry mixture just until streaks of flour disappear; leave the small lumps alone and rest the batter for 10 minutes.
  4. Heat a griddle over medium-low to 350°F and wipe it with half of the oil; a drop of batter should sizzle gently without smoking.
  5. Pour scant 1/3-cup portions onto the griddle and cook until bubbles stay open and the edges look dry, 2 to 3 minutes.
  6. Flip once and cook until the second side is golden and the center springs back, 1 to 2 minutes; oil the griddle again as needed.